This wine is for sale on Stelo italian wine
This wine, like Piedmont, is rude, stubborn, stubborn, silent, discreet and powerful. Wide revaluation and technical re-enabled the Barbera d’Alba (her diction is a must for women) large and important achievements, which flow from the land where the grapes are grown, technical skill and love of people in the cellar. 11 Ruby red lights with solid colors and reflections cardinal is inviting, the aromas are suggestive for hints of fruit (in youth) or austerity (when ripe) with the fragrance of plum, blackberry, jam, spices and of toast. Palate full and enveloping, with a sharp vein always evident that fragrance and freshness, making it suitable for modern needs of drinking, with a wide match-all cuisines.
Name Barbera d’Alba, Alba Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 27/05/1970 G.U. 09/09/1970 No 228 (amended by Decree 23.01.2001)
Region Piedmont
Province Cuneo
History In some documents the 1789 Barbera, vine of uncertain origin (although some do go back to the Roman origin of the ‘grapes of the barbarians “) but certainly very old, appears under the name Vitis vinifera Montisferratensis and bonding seems certain in Piedmont medieval families who bear the surname Barberi changed Barbero, Barberis. In the description of late nineteenth century it is spoken very positively, as robust and vigorous plant, capable of withstanding the harsh winter weather and to make production more generous. However the best quality you have with low yield and this is the new trend. The grapes are characterized by relatively late-maturing (almost as Nebbiolo), able to maintain a good acidity.
Vines which is allowed to produce it: Barbera: 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 12%
Acidity 6 for 1000
Colour Ruby red when young, tending to garnet red when aged.
Fragrance Vinous, intense, distinctive, delicate fragrance.
Flavour Dry, full body, strong enough acidity slightly tannic. After proper aging full, harmonious taste.
Aging Recommended up to 3 years. For the type Superior 1 year of aging in oak barrels binding or chestnut, then to 7 years.
Matchings Suggested the combination of red and white meats and medium aged cheeses and rustic dishes. The type is associated with superior meat and cheese more personality.